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Easy Chicken Enchiladas

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Servings: 8
  • Course: Main Dish

Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Baked cheesy enchiladas may taste delicious, but can be messy when it’s time to wash dishes! For a much easier cleanup, line your dish with pan lining paper when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of foil and store in the freezer. To reheat, remove the foil and place in the refrigerator for 1-2 days to thaw. Then bake uncovered for 50 to 60 minutes at 350°F and enjoy!


  • 2 cans (14.5 oz. each) diced fire-roasted tomatoes
  • 1 cup salsa
  • 1 tablespoon chili powder
  • 8 8-inch flour tortillas
  • 1 tablespoon canola oil
  • 1 cup peeled, chopped butternut squash or sweet potato
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup shredded cooked chicken
  • 1 1/4 cups shredded Monterey Jack cheese, divided


Step 1

PREHEAT oven to 350°F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.

Step 2

COMBINE the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.

Step 3

STACK tortillas; wrap tightly in Reynolds Wrap® Aluminum Foil.

Step 4

BAKE tortillas about 10 minutes or until warm.

Step 5

HEAT oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.

Step 6

DIVIDE the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.

Step 7

BAKE, uncovered, about 20 minutes or until heated through.

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